Sausagepeppersetc2quickmeals Recipes

EASY ITALIAN SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a large pan, over medium heat.
• Add the sausages and cook, turning frequently.
• You want them browned all over and this takes about 10 minutes.
• Add the onions and stir up the browned bits on the bottom of the pan.
• Then after another 2 minutes, add the peppers, garlic, salt, pepper, and dried oregano.
• After lowering the heat cook for another 5-10 minutes until the vegetables are tender and the sausages are cooked through.

ROASTED PEPPER, SCALLION AND SAUSAGE QUICHE

Steps:

• Preheat the oven to 375˚. Line a 9-inch pie plate with the pie dough and crimp as desired; chill 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes. Let cool while you prepare the filling.
• Make the filling: Combine the roasted peppers and scallions in a large bowl. Add the sausage and cheddar and toss to combine.
• Whisk the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the parsley. Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350˚ and bake until the filling is set, 40 to 50 minutes. Let cool at least 30 minutes before slicing.

ITALIAN-STYLE SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
• Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
• Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
• Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
• Serve in bowls or on rolls as sandwiches.

MAKE-AHEAD BISQUICK SAUSAGE BALL APPETIZERS

Steps:

• Heat oven to 375 degrees F.
• Line a large baking sheet with foil, then spray lightly with cooking spray.
• In a large bowl mix the Bisquick baking mix with uncooked sausage meat, parsley, garlic shredded cheese, Parmesan cheese, half and half (or milk) pinch dried rosemary and black pepper.
• Using clean hands mix until well combined.
• Season with cayenne and salt (if using).
• Shape into about 1-inch balls and place onto the baking sheet.
• At this point you can freeze them on a tray then place into ziploc bags to bake later.
• Bake for about 20 minutes or until browned.
• remove from pan and place on a serving platter with a toothpick inserted.
• Serve warm with dipping sauce.

SAUSAGE CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
• Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
• In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
• Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving.

SAUSAGE AND PEPPER PENNE

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Heat oil in a large skillet over medium heat, and cook and stir sausage, onion, green bell pepper, red bell pepper, orange bell pepper, and mushrooms until vegetables are tender, about 10 minutes.
• Stir diced tomatoes, tomato sauce, minced garlic, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes into vegetable mixture; bring to a simmer and cook, stirring occasionally, about 10 minutes.
• Drain pasta and spoon onto plates and top with sauce mixture.

SAUSAGE AND PEPPERS

Steps:

• Heat the oil in a large skillet over medium high heat. Add the sausages and cook until well browned on all sides, about 10 minutes. Remove the sausages from the pan and set aside. Pour off all but 1 tablespoon of oil. Add the onions and cook, stirring, until golden, about 5 minutes. Stir in the tomato paste and cook for 1 minute more. Add the peppers, garlic, and season with salt and pepper to taste. Cook until the peppers are wilted, about 5 minutes. Return the sausages to the pan, cover, and cook over medium heat, stirring frequently, until the sausages are cooked through, about 12 minutes more. Stir in the vinegar. Divide the sausage and peppers evenly amongst the crusty rolls and serve.

SAUSAGE AND PEPPERS SHEET PAN DINNER

Steps:

• Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Place the onions on the prepared baking sheet and toss with 1 tablespoon olive oil and some salt and pepper. Spread the onions in an even layer and roast for 5 minutes. Remove the pan from the oven and push the onions over to one side.
• Toss the orange and green bell peppers in a medium bowl with the remaining tablespoon olive oil and some salt and pepper. Place the seasoned peppers in the center of the baking sheet. Place the sausages in the empty area next to the peppers, spacing them evenly apart.
• Roast until the onions are translucent and tender, the peppers are soft and charred in spots, and the sausage is completely cooked through, about 25 minutes. (For even cooking, turn the vegetables halfway through cooking.)
• Cut the sausages into bite-size pieces and divide evenly between four hoagie rolls. Top with the peppers and onions.

SAUSAGE AND PEPPER QUICHE

Steps:

• Spray a glass 9-inch square baking dish with a nonstick cooking spray.
• Layer 1/2 inch of shredded mozzarella cheese.
• Add cooked sausage that has been browned and cooled.
• The chopped onions and red and green peppers may be added at this time if you wish.
• Beat eggs and whipping cream.
• Pour mixture over all.
• Bake at 325ºF for one hour.
• Garnish with parsley and candied apple rings on the side, if desired.
• Serve immediately.

JIMMY THE SAINT'S SAUSAGE AND PEPPER SAUCE

Steps:

• In a large saucepan saute garlic, onion, and roasted peppers in 2 tablespoons olive oil until onions turn golden brown. Stir in fresh basil and blend well. Add ground black pepper, ground white pepper, ground red pepper, ground sage, onion powder, ground sage, onion powder, dried parsley, dried oregano, and salt. Stir until well blended. If desired, add MSG. Stir in chopped Italian tomatoes and both cans of tomato paste. Cover and simmer over medium-low heat until paste has liquefied.
• Once sauce has liquefied, add bay leaf, fennel seed, dried chives, bouillon cube, and ,if desired, anchovy fillets and Vermouth. Cover and let simmer for 30 minutes. Stir occasionally.
• In a separate skillet prepare sausage by lightly browning in 2 tablespoons olive oil. Using medium heat, cover and let cook for 15 minutes. At the completion of cooking time, remove sausage from pan, and cut into 1 inch pieces. Add to sauce pot.
• Cover sauce and simmer for an additional 15 minutes. Stir occasionally and serve warm.